Strawberry Scones
Buttery scones filled with pieces of fresh strawberry.
Servings: 8 scones
Ingredients
- 1 cup (150 g) strawberries diced, about 8 large strawberries
- ½ cup (115 g) unsalted butter diced, chilled
- ½ cup (120 g) whole milk
- 1 egg
- 1 tsp (2 g) lemon zest
- 1 tsp (4 g) vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp (12 g) baking powder
- ⅓ cup (60 g) + 1 tsp (4 g) sugar
- ½ tsp (2 g) salt
- ⅛ cup (30 g) heavy cream or whole milk to brush the scones with before baking
- 1 tbsp (15 g) turbinado sugar optional
Instructions
- Dice the strawberries and mix with 1 tsp of granulated sugar. Add the sugared strawberries to a mesh sieve over a bowl and allow them to drain in the fridge until ready to use.
- Chop the butter into small cubes and place in the freezer.
- In a small mixing bowl, combine the milk, egg, lemon zest, and vanilla extract. Place in the fridge to chill.
- In a large mixing bowl, combine the dry ingredients - the flour, baking powder, ⅓ cup sugar, and salt.
- Add the butter to the flour mixture. Rub or cut the butter into the flour until the texture of the mixture resembles coarse sand.
- Add the drained strawberry pieces to the dry ingredients and stir, making sure each piece of fruit is coated in flour.
- Pour the wet ingredients into the flour mixture, stirring until a thick dough forms.
- Turn the dough out onto a floured surface and form it into a disc, about 1 inch thick. Slice the disc into 8 equal-sized triangles.
- Transfer the scones onto a parchment-lined baking tray and chill for at least 30 minutes. While the scones are chilling, preheat the oven to 400°F.
- Brush the top of each scone with heavy cream or milk and bake at 400°F for 20-22 minutes, or until the top of each scone is a light golden brown. Let them cool and enjoy!